Ingredients
- (makes 12 pieces)
- Potatoes
- 12 small firm potatoes
- 2 tbsp canola oil
- 1,5 tbsp white wine vinegar
- 2 tsp salt
- Filling:
- 100 g (1.5 dl) Appenzeller® Silver
- 150 g crème fraîche
- Freshly ground black pepper
- To finish:
- 150 g cold-smoked salmon slices
- Chopped chives
- 50 g grated Appenzeller® Silver
- Freshly ground black pepper
Preparation
-
Pre-boil the washed, unpeeled potatoes in salted water for about 5 minutes. Drain and let them steam dry.
-
Place the potatoes on a baking sheet lined with parchment paper. Drizzle with oil and vinegar, sprinkle with salt, and toss by hand.
-
Roast in a 200°C oven for about 15 minutes, until the potatoes are cooked through and slightly browned. Let cool.
-
Mix the filling ingredients: crème fraîche and finely grated Appenzeller®. Season generously with black pepper.
-
Slice the cooled potatoes in half lengthwise and spoon or pipe a teaspoon of the cheese filling on top of each.
-
Finish each potato with a small piece of coldsmoked salmon, a sprinkle of chopped chives, grated Appenzeller®, and freshly ground black pepper.
Bon
Appétit
Appétit
